I have to admit to connect two amazing cakes in one wasn’t my idea. last week we went out for dinner and there it was on the menu – carrot cake cheesecake. I don’t have a sweet-tooth at all, if a meal could start and finish with starters I would be happier, but carrot cake cheesecake – even I was tempted to try it!
So we ordered it and unfortunately, it wasn’t what I was expected. We got basically a piece of thick, hard to swallow carrot cake “sponge” with carrot cake icing on the top. There was no cheesecake element 😦 But if nothing else, it gave me an idea for my own new recipe development “project” 🙂
I think the best part of a cheesecake is the base – crunchy, but moist, full of flavour… I decided to bake my own biscuit base based on carrot cake ingredients and spices. Normally I add a grated apple to my carrot cake, of course, for the biscuit I only used carrots and still I was a little bit worried that it will turn out to be to moist. I squeezed as much liquid of the carrots as possible to avoid this. As a cheese top I used a mixture of light soft cheese, a bit of butter, icing sugar and vanilla.
The result? Success (at least based on my boyfriend’s opinion :))! It’s a great alternative to a carrot cake, like a light version, when you want to enjoy the taste, but don’t want to have to eat a huge cake over the weekend – just perfect as a dessert for your bbq party or if you are just two and want a nice dessert for the weekend without putting on too much weight 😀
RECIPE: Carrot cake cheesecake
Enough for one classic pie tin
For the base:
- 2 cups plain flour
- 1 cup caster sugar
- 150g butter (softened at room temperature)
- 2 big / 3 medium carrots (peeled and grated)
- 1/2 tsp bicarbonate of soda
- pinch of salt
- 1 tsp cinnamon*
- 1/4 tsp nutmeg*
- 1/4 tsp cloves*
* add spices to your own taste, the amounts may vary
For the cheesecake:
- 280g soft cheese (I used the family package of Philadelphia light)
- 50g butter (softened at room temperature)
- 50g icing sugar
- 5g vanilla sugar (available at Waitrose, or just a few drops of vanilla extract, or best vanilla pod)
- Prepare a pie tin, line with baking parchment and preheat the oven to 190°C.
- Put all ingredients for the base except carrots in a mixing bowl with butter cut in smaller cubes and work the mixture with your fingers, until it starts forming crumbs.Squeeze as much liquid as you can of the grated carrots and add to the crumbly mixture, work the mixture until it forms a biscuit-like mixture, it may be slightly more sticky.
- Transfer the mixture into the prepared tin and bake for 10-15 mins. If bubbles form, just pierce them with a fork to get a flat base.Transfer from the tin to a cooling rack and leave to cool down completely.In the meantime, put all cheesecake filling ingredients into a different bowl and mix together with a hand mixer. Put into the fridge, until the base has completely cooled down.
- Spread the cheese mixture onto the base and leave to set in the fridge for at least 30 mins.